Transcribe
Translate
Jenny Patterson cookbook, May 24, 1880
Page 78
More information
digital collection
archival collection guide
transcription tips
Sweet Pickles. Mrs. [Mathews?] Water melon Pare off all the heart of the melon and all the green rind: soak the pieces one day & night (24 hours) in alum water, and one day (12 hours) in salt water (immaterial which first) then wash thoroughly in clean water to remove all taste of the alum and salt & then pickle according to the following proportions, which will answer for peaches, or any sweet pickles. To 7 lbs. fruit (seven), take 3 lbs. sugar (three) and 1 qt. (one) vinegar: spices to taste. Boil first the vinegar and spices, then take out the spices and put in the sugar making a syrup in this place the pieces of melon, boil until quite clear. then place them in a jar and pour over them the syrup. Allspice, cloves, root ginger, cinnamon.
Saving...
prev
next
Sweet Pickles. Mrs. [Mathews?] Water melon Pare off all the heart of the melon and all the green rind: soak the pieces one day & night (24 hours) in alum water, and one day (12 hours) in salt water (immaterial which first) then wash thoroughly in clean water to remove all taste of the alum and salt & then pickle according to the following proportions, which will answer for peaches, or any sweet pickles. To 7 lbs. fruit (seven), take 3 lbs. sugar (three) and 1 qt. (one) vinegar: spices to taste. Boil first the vinegar and spices, then take out the spices and put in the sugar making a syrup in this place the pieces of melon, boil until quite clear. then place them in a jar and pour over them the syrup. Allspice, cloves, root ginger, cinnamon.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
